Ingredients

• 1.25 cups vegetable broth
• 1.25 cups water
• 2 cups pearl , Israeli
• 1 pinch salt
• 1 pinch ground black pepper
• 5 tablespoons olive oil , divided
• 0.5 cups pine nuts
• 4 cloves garlic , minced
• 1 shallot , minced
• 0.5 cups sliced black olives
• 0.33 cups sun-dried tomatoes packed in oil , drained and chopped
• 1 cup vegetable broth
• 0.25 cups chopped fresh flat-leaf parsley

Instructions

1. 1 Bring 1 1/4 cups vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
2. 2 Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat and set aside.
3. 3 Heat remaining 2 tablespoons olive oil in the same large skillet; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
4. 4 Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition per serving